If you've never had the Buffalo Tofu at Basil Bandwagon Natural Market with a glass of Unionville's Estate Blush, you are missing out on one of the great food & wine pairings of the world! I'm really excited to share the news that almost the full portfolio of Unionville wines can be purchased now at each of the Basil Bandwagon locations- Lambertville, Flemington, and Clinton. These are terrific places, equal parts grocer, prepared foods counter, and vitamin & supplement shop. The stores focus on organic, local, fresh, and healthy foods. Their Farm to Market Café always has amazing offerings, and their specialty juices and smoothies are always rotating and delicious. You could visit for a sandwich, a cup of coffee, a pint of local ice cream (I've spied offerings from The Bent Spoon in the freezer), or do your entire week of grocery shopping. Now, you can stock up on wine for dinner or the weekend too.
Here are a few pairings that Purchasing Director Katrin Alampi and I pondered upon. You can find these items at the Café counter in each store, and these wines are all stocked there too. Enjoy!
- John Cifelli, GM
Mushroom Turkey Burgers: local turkey, mushrooms, onions, garlic, oats
pair these with the Silver Lining Cabernet Franc. This fruity, medium-bodied red will bounce off the savory, umami flavors of the burger. Skip the ketchup, let the wine play that role.
Lemon Kale Quinoa Salad: quinoa, root vegetables, kale, olive oil, lemon juice
pair with Pinot Grigio. This is a fun one because root veggies and kale are challenging wine pairing partners. Our Pinot Grigio is textured and zippy, the acidity acts to wash and refresh the palate.
Falafel with Tahini: spicy chickpea patty served with housemade tahini
pair with Estate Blush. When you build a cheese board, you often find fruits and nuts together as accompaniment. The fruity blush wine and the nutty character of falafel and tahini are lovely together, and the touch of sweetness to the wine balances the spice of the dish.
Black Bean Burger: black beans, brown rice, corn, bell peppers, onion, garlic, cumin
Pair with Revolutionary Red. This burger packs a punch of flavor, and the medium to full bodied Revolutionary Red matches it in weight, fruitiness, and intensity.
Chicken Salad: shredded organic chicken, mayo, celery, onions, stoneground mustard
Pair with Estate Chardonnay. I consider myself to be somewhat of a chicken salad aficionado. Why most places want to clobber theirs with mayonnaise confounds me. Basil's is perfectly balanced, and the sweet, salty, and savory flavors are wonderfully complimented by the tropical and citrus fruit character of our Chardonnay. Have this on toasted multi-grain to take it to the next level!
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Desk or vineyard? This is the question I asked myself when making the leap of faith to leave my corporate life behind to pursue my passion for wine. After working in the medical communications space for 10 years, 2022 was the year of epiphany. It may sound old fashion, but I did have a major realization in the beginning of the new year that I was not meant to work behind a desk and chug along doing work that I was no longer passionate about.
My first notion of my interest of wine came during my frequent business trips to Boston about 4 years ago. For the first time I was immersing myself in the world of wine through client dinners, networking events and a lot of self-exploring through Beantown. During this time was my first encounter with sommeliers and wine experts. I was fascinated and intrigued by the expertise knowledge of wine, wine making and learning about the intricacies that goes into producing a bottle of wine. At this moment, I thought about how amazing it was to witness such passion for the craft of wine.
I enrolled in an online sommelier level one course at the Wine School of Philadelphia and began studying and reading everything I could about wine. This is where my 2nd major epiphany happened – I asked myself, the question that I stated in the beginning “desk or vineyard?”
This is the question that started the major stepping stone to my journey. I no longer wanted my wine passion to be in the background – I wanted to be 100% committed and both feet in. Unionville Vineyards was the first winery that popped into my head when I thought about making my “9:00- 5:00” switch. I attended a wedding at Unionville the year prior and loved the atmosphere, the wine and the people. The position that I applied to was half farm work half hospitality. I was instantly attracted to the idea of being out in the field to where it all begins in wine making. Thoughts of my “office” transforming into the beautiful vineyard was something I desired. I was pleasantly surprised to learn that Unionville has multiple vineyard sites with the Coventry site located within Coventry Farm in Princeton being my favorite (love the views there!) Working at the different sites allows you to see how the different micro climates, soil and land impact the vines and fruit cluster growth. Also working in the field to me was the perfect learning opportunity to understand the craft of wine making soup to nuts. Being surrounded by vines that produced grapes such as Pinot Noir, Cabernet Sauvignon, Syrah, Chardonnay was eye opening to me. I was so used to seeing the finished product of these grape varietals in their bottled form, but actually being able to perform farming techniques on the vines starts to create another level of perspective and appreciation for wine.
One of my favorite farming tasks to perform in the field on the vines is leaf pulling. Leaf pulling is when you remove leaves from around the fruit clusters. The rule of thumb is to remove leaves that are across and below from the fruit cluster. Removing the leaves creates oxygen flow, openness for pesticides to be sprayed and exposes the fruit to more sunlight. I enjoy seeing the satisfying result of a perfectly balanced vine with the right number of leaves removed. Working in the field creates a huge bond between you and your other field peers. You become a family unit and learn how to work together and communicate as a team. To me, this is a very important factor for having a successful vineyard. My experience with people at Unionville in general has been amazing. You have the opportunity to interact with people from all different backgrounds (teachers, college, corporate, etc.) which makes for some great conversations and comradery.
To anyone reading this, do not be afraid to follow your passion and take a chance on doing what you want to ensure your happiness. It was scary to make such a drastic shift from corporate to farm work, especially since the two are extremely opposite ends of the spectrum, but I have no regrets and I am happy with where my career and focus is going.
My name is Rachael White, and I am the new vineyard manager at Unionville Vineyards. I am thrilled to be part of the team and produce exceptional grapes for exquisite wine. I’m eager to begin this role and I wanted to introduce myself to share a little of my background.
I became interested in grape production right out of high school while working at my local research and extension center with the viticulture team. Little did I know when I started that viticulture would become my passion and career going forward. I got to work with industry famous people like Dr. Tony Wolf and Dr. Cain Hickey and interact with growers that were more than happy to share their joys and dismays about farming grapes. I fell in love with the seasonality and the fact I could always be outside! With a newfound purpose, I attended my first semester at Virginia Tech in the fall of 2013 and immediately focused my degree on wine grape production. I took every wine and vineyard related course offered at the time and enjoyed other horticulture courses along the way. I studied
abroad in Cortona, Italy where I learned old world wine tradition and began refining my palate.
I finished my Bachelor of Science degree in December of 2016 and looked to gain more knowledge from elsewhere in the world. I decided to work a vintage in the southern hemisphere and set my eyes on New Zealand. In March of 2017, I started work at a contract winery in the Marlborough region that produced Sauvignon Blanc, but also small batches of Pinot Noir, Gewurztraminer, and Pinot Gris. I worked on the “Red Team," and processed mostly Pinot Noir
in small orders for clients.